This document provides an overview of Italian wines, including regions, grapes, and production methods. It discusses major wine regions in Italy like Sicily, Veneto, Sardinia, and Tuscany. It also outlines the grape varieties used in Chianti like Sangiovese and methods for producing sparkling wines using the classic and Charmat methods. Key terms related to Italian wines are defined. The document is authored by Sunil Kumar.

1. UMBRIA
• Geography
• Cities
• Wines
DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com ,
balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com

2. SICILY
• Largest region of Italy
• Most reliable wines
• Vineyard area:14,7781
hectares
• Provinces
• Grape Varieties
• Famous wines

3. VENETO
• Vineyard area:81,997
hectares
• Provinces
• Grape varieties
• Famous wines

4. SARDINIA
• Wines are: sweet,
semi-sweet or dry,
strong character
• Vineyard area:43,670
hectares
• Provinces
• Grape varieties
• Famous wines

5. TUSCANY
• Home of Italian wines
• Chianti district
• Chianti classico

6. CHIANTI GRAPE VARIETIES
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•
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Sangiovese…………….
Canaiolo Nero…………
Trebbiano Tuscano……
Malvasal Del Chianti….
Local grapes blend……
• Proportion varies with vintage year
• Lesser the yield more is the quality

7. FIASCO DEMERITS
•
•
•
•
Breakage free
Mildew
Difficult to fill and stack
Expensive therefore impractical

8. • Chianti Governato
• Governo process
• Claret style : best Chianti

9. VECCHIO
• Chianti Classico Reserva
• Chianti Classico
• Chianti

10. WINE BRUNELLO
• RESERVA
• OTHERWISE 4 YEARS

11. LATIUM
(Lazio)
•
•
•
•
•
•
White wines
Montifiascone
Johanno de Fuger
Est! Est! Est! : Valet
Drunk freely:demise
Tombstone: burell of Est! Est! Est!

12. • Grape variety : Moscato Nero Grapes
• White wines : Marino, Costelli Romania

13. Compania Basilicata
•
•
•
•
•
Volcanic soil
Mount vesuvius
Lairyma Cristi
Grape Variety : Greco, agliano
White wines : Greco Di Info, Fiano Di
avellini ( Almond scented)

14. APULIA & ABRUZZI

15. APULIA & ABRUZZI
• Heel of Italy's boot, from Molise to Ionian
sea.
• Wine cellar – Italy
• Wine Characteristics : dark, high alcohol,
lacking acid.

16. Famous wine
• Aleatica Di Puglia
• Grapevariety used is : Aleatica

17. GRAPE VARIETIES
RED GRAPES
• COSTEL DEL
MONTE
• SAN SEVERO
• UNA DI TROIA
• BOMBINO NERO
• MONTEPULCIANO
• SANGIOVESE
WHITE GRAPES
• TREBBIANO
TUSCANO
• LOCORO TONDO
(SPARKLING WINE)

18. WINE MAKING METHODS
• CLASSICO
MOTHOD
• MOTHOD
CHARMAT

19. CLASSICO MOTHOD
A.
B.
C.
D.
E.
Assembling base wine …
The Tirage …………….
Refermentation…………
Aging the lees………….
Removing the sediments

20. a. Assembling the base wine
• Chardonnay are picked
• Alcoholic fermentation
• Wines are blended

21. b. The Tirage
• Base wine is put into the same bottle
• Liqueur de tirage – syrupy solution is added

22. c. Refermentation
• The bottles are shaken
• The process is known as perlage

23. d. Aging the lees
• Yeast cells are broken down – Autolysis
• wine develops faint yeasty flavour

24. e. Removing the sediments
• Degorgement or
Shoccatura in Italian

25. METODO CHARMAT
a. Refermentation..
b. Isobaric filtration
c. Stabilization……
d. Isobaric botteling.

26. a. Refermentation
• Base wines blended with selected yeast
• Refermentation takes place

27. b. Isobaric filtration
• Wine is separated from the lees

28. c. Stabalization
• Wine is stabilized by chilling

29. d. Isobaric bottling
• Isobaric principle is used to maintain steady
pressure.

30. SOMMELIER
• Sommelier derived from Somiglier in Italian
• History: Somiglier de Bocca e di Corte was
apointed by Duke of Savoy
• Occupation:
wine
Selecting,Botteling & Serving
• Italian association of sommeliers has >7500
members

32. COMMON TERMS ASSOCIATED
WITH ITALIAN WINES
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•
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Amaro:
Secco:
Abboccato:
Amabile:
Dolce:
Bianco:
Annata:
Vendemmia:
Tart, Dry
Dry
Semidry
Semisweet
Sweet
White
Year
Vintage

33. •
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Classico:
Imbottigliato:
Riserva:
Vecchio:
Cantina:
Spumante:
Frizzante:
Frizzantino:
Classic
Estate bottled
Reserve (extra aging)
Old
Winery
Sparkling
Semi sparkling
Very lightly sparkling

34. STOCKING A CELLAR

35. Acquiring Wine
•
•
•
•
•
Price
Taste
Condition of bottle
Storage
stock
Discounts
• Expert advice

36. STORAGE OF WINES
• Cellar storage space
• Temperature (50-60
degrees F)
• Odourless
• Walls – wood tile
cement

37. STACKING OF BOTTLES
• Horizontal stacking
• Fluctuating
temperature:
sparkling, dry whites
& rose
• high temp.: dessert
wines
• Number code

38. WINE EVALUATION

39. EVALUATING WINES
•
•
•
•
Evaluating wines
involves senses of :
Sight
Smell
Taste
Touch

40. SIGHT
•
•
•
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Colour
Clarity
Fluidity
Effervescence (For
sparkling wines)

41. SMELL / OLFACTORY
EXAMINATION
• Primary Aromas
• Secondary Aromas
• Tertiary Aromas

42. TASTE
•
•
•
SeccoAbboccato
Amabile
ACIDITY:
1. Blanced
2. Young wines
3. Too acidic
4. Sour
5. Flat

43. TOUCH / TEXTURE
• Length
• Final indicator

44. Wine Glasses

45. DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com ,
balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com